Shiitake, Bok Choy, Edamame Ramen.
Remember that Veggie Broth I detailed how to make last week? This is a perfect place to use it. This Ramen recipe serves two people well.
What you’ll need:
- 6-8 Shitake mushrooms, stems trimmed and sliced thinly. I also threw in some Crimini’s I had for a difference in texture.
- Half bunch baby Boy Choy, cleaned
- 1/2 c frozen edamame, shelled
- 1/4 red onion
- clove of garlic
- chopped scallion for garnish
- 1 package instant Ramen noodles
- 3 c veggie broth
- 1T rice wine vinegar
- 1t yellow miso paste
- 1T white cooking wine
- (optional) 1/8t chili flake, if you like a little kick.
- sesame seed for garnish
- olive oil
- Begin by sautéing chopped garlic and onion on high heat in about a T of olive oil until translucent and fragrant. Turn down the heat to medium and add in the sliced mushrooms. Sauté until most of the moisture is out of the mushrooms, about 5 minutes. If desired, add chili flakes.
- Add your veggie broth, soy sauce, rice vinegar, cooking wine and miso paste. Stir to incorporate. Crank heat on high and wait for the broth to boil.
- While you wait for the broth to boil, cut away the white stems of the bok choy and slice evenly against the grain. Set aside. Chiffonade the leafy green tops of the bok choy and set aside.
- As the broth begins to boil, add the stems of the bok choy, edamame, and packaged ramen noodles. Stir and bring back to a boil.
- When the noodles are tender, turn off the heat. Add in the bok choy leaves and stir to wilt.
- Ladle your soup into bowls and garnish with scallion and sesame seeds.
Notes: The salt content for this recipe will depend on how your broth turned out. You can also obviously use store bought broth. As your broth boils, taste before adding the boy choy stems. If you find it to be underwhelming, add a dash of soy sauce or a little more miso. If you find it to be TOO salty, add a little more cooking wine, or if handy, a squeeze of lemon.